Pork shoulder with rice and chimichurri sauce
A super quick and easy recipe for when you need a good dose of protein and iron. We eat this at home every so often as it is delicious and we love the combination of chimichurri sauce with the red kidney beans and the rice.
INGREDIENTS
3 pork shoulders (550g) £2.34
1 tin 400g red kidney beans £0.30
150g basmati rice £0.19
1 tbsp vegetable oil £0.02
1/5 coriander bunch £0.25
½ red onion £0.03
Salt £0.01
Pepper £0.01
For the chimichurri
100ml vegetable oil £0.11
2 tbsp red wine vinegar £0.03
1/5 flat-leaf parsley bunch £0.25
½ red onion £0.03
1 pinch smoked paprika £0.05
1 tsp cumin seeds £0.09
1 tsp oregano £0.06
1 garlic clove £0.03
Salt £0.01
TOTAL COST: £3.81 / 4 = £0.95
Preparation
Prepare the chimichurri thinly chop the red onion, the flat-leaf parsley, the garlic and the cumin seeds. Add to a bowl with the oregano and paprika, season with salt, pour the vinegar and olive oil and mix together.
Bring a small saucepan with water to the boil, season with salt, add the rice and let it simmer for 13 minutes or until ready. Drain the red kidney beans from the can and rinse under some cold water. When the rice is cooked pour it over the beans to drain, which will warm them up. Mix with some roughly chop coriander and the thinly slice onion. Toss and serve in a large tray.
Season the pork steaks with salt and pepper, drizzle with a little bit of oil and cook on a preheated frying pan over the highest heat for 2 minutes on each side. Turn off the heat and let the steaks rest in the pan for a couple of minutes. Pour the juices over the rice and mix together. Slice the steaks in 2 cms strips, serve over the rice and drizzle all the chimichurri over it. Enjoy!
